30-Minute Peanut Noodles with Broccoli

Crowd fave Peanut Noodles with broccoli are my weeknight hero dinner when I want an easy, filling, and mega flavorful meal in 30 minutes. Perfectly cooked noodles, crisp tender broccoli and carrots, plus the dreamiest peanut sauce make this a 10/10 every time. Bonus: it packs 20g of plant-powered protein per serving (more if you add edamame!).

Why HELLO, one skillet wonder! Isn't she simply marvelous?!

Now that the temps are dropping and the air is getting a bit more crisp, I'm craving all things cozy and comforting.

You fell hard for the easy peanut sauce in my Chickpea Broccoli Buddha Bowls and Instant Pot Pad Thai Stir Fry; so I was super excited to make a fun new vegan-friendly spin off of this recipe using pasta because...COMFORT.

More on our star ingredients

• Noodles: Whole wheat spaghetti or higher-protein spaghetti (like Barilla) is my favorite here. You could also use regular spaghetti, gluten-free spaghetti, rice noodles, or soba noodles. We're using 8 ounces, or half of a traditional package.
• Peanut butter: Opt for the natural, creamy variety with just peanuts and salt listed as the ingredients. It should have a pourable consistency. If it's thick or hard, add more milk. If you have a peanut allergy, I've tested these with sunflower seed butter too!
• Soy Sauce: It was clear in testing that umami is critical for flavor here. Be sure to use reduced sodium, or else consider reducing it to 3 tbsp.
• Sriracha: A must for a bit of a kick and added oomph flavor-wise. Don't skip it! It doesn't make this really spicy, just super flavorful and well rounded.
• Veggies: I used fresh broccoli and carrots, but you could easily use frozen for convenience. You could then skip the sautéing step and just add the steamed veggies to the cooked noodles. I've also made this with cabbage and bell peppers!

If I were in the kitchen with you, I'd tell ya this

• You want to sauté the veggies in the biggest skillet you have so it can accommodate the cooked pasta and peanut sauce once the veggies are cooked. A 12 or 14-inch cast iron is perfect here, especially since you'll get a nice sear on the veggies (not to mention an iron boost!).
• If you don't have a large skillet, simply transfer everything to a bigger vessel once it comes time to toss all the ingredients together. I can say from experience it's way easier than over-stuffing the pot!

The add-ins that makes this even better

I think the cilantro and green onions at the end of the dish totally make it, adding loads of fresh flavor. A sprinkle of crushed peanuts is nice for crunch on top, too.

• Veggie variety: I'm partial to broccoli and carrots for color and flavor, but you could also do bell peppers, snap peas, cabbage, or spinach stirred in at the end.
• Top liberally with herbs, preferably a pile: In addition to the toppings in the recipe, herbs are great here. If you have fresh basil or mint in your garden, they'd be delish. A sprinkle of sesame seeds is nice for color, too!
• Boost the protein: This dish already boasts 20 grams of protein per serving, but if you want something extra, I often add edamame, tofu or chicken!

A note on leftovers...

This dish is actually best eaten immediately after cooking. The noodles will soak up all that lovely peanut sauce as it sits and it will get much thicker. It will still be tasty leftover, but different texturally.

Leftovers taste great warm, at room temperature, or chilled. They will keep for up to 3 days in the fridge.

If you want to prep this ahead of time, simply cook the noodles and veggies, make the peanut sauce, then store the three components separately in the refrigerator. Combine just before serving the next day.

Happy peanut noodling!

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